Your Daily Sweets (2005-2012)

Ling · December 27, 2005

Lorna, I know this has been said before, but I wish I had your metabolism. I was born without one.
Would you be willing to share yours?
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Sure, it's my Christmas gift to you! :wink:

That looks festive, Megan! Are the seeds sprinkled on pastry cream?

Megan Blocker · December 27, 2005

That looks festive, Megan! Are the seeds sprinkled on pastry cream?
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Thanks, Ling!

Yup, the seeds were sprinkled in the pastry cream before it set up all the way...

Edited December 27, 2005 by Megan Blocker (log)

Lochina · December 27, 2005

Patrick,

Your macaroons are so beautiful that I want to make a tray of assorted flavors for my New Year's Eve party. I was wondering where you got your other recipes (for the lemon and pistachio) and if you could speak about how you make the various fillings. Also, do you bake them on Silpat/parchment/metal sheet pans? Thanks!

tejon · December 28, 2005

Here was dessert after the Christmas dinner: Pecan Chantilly from The Simple Art of Perfect Baking. I was a little dissappointed at the flavor - a bit muted. Then I tried a bit that had been left out and was at room temperature, and it was a completely different experience: the pecan shone through and the flavor balance was perfect. Next time I'll figure out in advance what temperature shows off the flavors and textures to their best advantage. But overall, I was pretty happy with how it came out.

Megan Blocker · December 28, 2005

That is gorgeous, Kathy!

Ling · December 28, 2005

That's beautiful, Kathy! The glaze is so shiny. :smile:

I had shortbread today. I baked off four racks, and covered them with Cacao Berry orange dark chocolate.

tejon · December 28, 2005

The glaze is really shiny, isn't it? It's the cocoa glaze from The Simple Art of Perfect Baking and I can see using it for all kinds of things. It stays shiny, can be refrigerated again and again in between, and is delicious to boot.

shaloop · December 28, 2005

The glaze is really shiny, isn't it? It's the cocoa glaze from The Simple Art of Perfect Baking and I can see using it for all kinds of things. It stays shiny, can be refrigerated again and again in between, and is delicious to boot.
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Is it possible to get the recipe for the glaze? It does look great!

Patrick S · December 29, 2005

Patrick,
Your macaroons are so beautiful that I want to make a tray of assorted flavors for my New Year's Eve party. I was wondering where you got your other recipes (for the lemon and pistachio) and if you could speak about how you make the various fillings. Also, do you bake them on Silpat/parchment/metal sheet pans? Thanks!
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Lochina,

The lemon macaroons were made using a recipe from Will Cotton that was published in the NYT. The lemon cream is Pierre Herme's recipe, which you can probably find on this site via the search function (if not, PM me for it). Unfortunately, I can not recommend that recipe -- the macarons were too flat and too crunchy. If you try that recipe, I recommend that you shorten the baking time.

The pistachio macaroons were made using the recipe from Ala Cuisine, substituting shelled, unsalted pistachios in place of almonds. Another variation that works great is subbing ground hazelnuts for almonds and filling with either Nutella or Gianduja chocolate or semisweet chocolate mixed with some praline paste.

I always bake on parchment placed over an insulated baking sheet.

Good luck, and happy New Year's!

Patrick S · December 29, 2005

Dessert last night was tart tatin.

Ling · December 29, 2005

Desserts tonight were Chinese egg tarts (from dim sum), chocolate cake scraps, tastes of coconut cream filling, and ganache. (I'm making a cake for a friend, and she requested chocolate coconut.) :smile:

Lochina · December 29, 2005

Thanks for the info, Patrick!

Ling · December 30, 2005

I made a pecan pie tonight. I was going to take a picture, but I had already eaten the entire edge of the pie crust before I remembered. :raz: (Yes, the baker gets ALL the extra crust! :wink: )

miladyinsanity · December 30, 2005

Ling, I deserve to be smacked.

Despite your saying over and over again how yummy Korova Cookie dough is, I forgot to try some before sticking the dough in the freezer. :laughing:

Fruits, hot chocolate and a piece of 76% chocolate for me today.

I_call_the_duck · December 30, 2005

Yes, the baker gets ALL the extra crust!
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Hey, I never knew that rule! :shock: Every person in my family prefers the crust to the fillings. I've seen sad-looking crustless pies in my days.

Chufi · December 30, 2005

A couple of days ago:

whole orange & almond cake (Claudia Roden recipe). It's one of my favorites. So moist and juicy, and it keeps well (tastes even better after a couple of days).

And a whole tub of mascarpone spread on top :smile:

CanadianBakin' · December 30, 2005

A couple days ago I tried Chufi's Sugar Bread. Very delicious!! Unfortunately I was watching a movie in the basement at the same time it was rising and cooking and I ended up underbaking it a bit. It was still good and I'll definitely make it again. My husband even liked it and he's not a big fan of cinnamon roll type flavours unless there's lots of cream cheese icing but the rock sugar just gave it that bit extra that made it delicious just toasted with butter.

Ling · December 30, 2005

Yes, the baker gets ALL the extra crust!
←
Hey, I never knew that rule! Every person in my family prefers the crust to the fillings. I've seen sad-looking crustless pies in my days.
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I encourage you to enforce the rule immediately! And remember to include all the "extra" goodies--extra caramel, extra ganache, extra buttery graham crumbs from cheesecakes--they're all yours, baby! :laugh: :wink:

Ling · December 30, 2005

Ling, I deserve to be smacked.
Despite your saying over and over again how yummy Korova Cookie dough is, I forgot to try some before sticking the dough in the freezer. :laughing:
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No worries--do what I would do; make another batch of dough immediately, grab a spoon, and eat! :raz:

Ling · December 31, 2005

Today--caramel apple pie and Haagen Daaz ice-cream (vanilla). :wub: And a whole bottle of Sauternes!

Ling · December 31, 2005

^Oops, forgot the green tea ice-cream too!! :wub:

Ling · January 1, 2006

I had a few pate choux with a coconut cream filling. (I'm making them for a luncheon tomorrow).

Also had the pecan cake scraps, pecan dacquoise, chocolate mousse, and pecan cream cheese frosting (the components of a birthday cake I'm making for the guy I'm dating.) :wub:

Megan Blocker · January 1, 2006

Molten chocolate cake(s) with espresso whipped cream.

Happy New Year! :smile:

Jmahl · January 1, 2006

Gâteau de Chocolat, lemon tart and creme brûlé. Sorry for the plastic, its a party.

and a Happy and sweet New Year to all.

Chufi · January 1, 2006

On New Years Eve, I had about 10 of these for dessert:

Oliebollen, traditional Dutch New Year fritters.

I had 1 for breakfast too...

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